Cumin Rubbed Grilled Chicken with Chimichurri Sauce

05.27.2016

Let me start of by saying you HAVE to try this chicken! This Cumin Rubbed Grilled Chicken with Chimichurri Sauce is the definition of good food! It is packed to the max with vibrant flavors, it’s hearty, it’s healthy, its colorful, it’s fresh. How could you go wrong? I could live on this for weeks! I first learned about chimichurri sauce from my husband because he had lived in Argentina for two years, so in other words I’d been living most of my life missing out on such an amazing thing. This recipe I made isn’t your typical Argentine chimchurri (as far as I know). I don’t know that you’d find cilantro in a typical version there – but I love LOVE cilantro so I can’t resist adding some to mine. Red pepper flakes also aren’t typical but I like a little heat and the red onion is another no so common ingredient but I really like the flavor it brings so I add a bit to it here. Then you’ll usually find either vinegar or lemon juice but I like the combination of the two so I go with both.

Cumin Rubbed Grilled Chicken with Chimichurri Sauce | Cooking Classy

More often then not you’ll see chimchurri sauce served with some sort of beef or sausage, which I love it with as well, but I love it just as much served over chicken, so tada. Here you are. A delicious spiced rubbed chicken, grilled to perfection and topped with a generous spoonful of chimichurri. Then if you’re like me you’ll add chimichurri to everthing else on your plate :). I love it with grilled vegetables or baked potatoes. Maybe that’s weird, but try it and you may just find yourself loving it too. You’ll have left over sauce so you may as well add it to the side dish too. If you haven’t tried chimichurri sauce don’t let another week go by without making it, trust me you need it in your life! I can’t wait for the herbs in my garden to be fully grown so I can make this for days an days…and days! Have I said I love this stuff yet? I really, really love it!

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Cumin Rubbed Grilled Chicken with Chimichurri Sauce

Lean chicken breasts are rubbed with earthy cumin spice the grilled and topped with a bright, fresh chimichurri sauce. A staple summer recipe!

Course: Main Course
Cuisine: Argentine
Keyword: chicken, Chimichurri
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 5
Calories: 522 kcal
Author: Jaclyn

Ingredients

Chimichurri Sauce

  • 1/4 cup chopped red onion
  • 3 cloves garlic, minced
  • 3 Tbsp red wine vinegar
  • 2 Tbsp fresh lemon juice
  • 1 tsp salt, or to taste
  • 1 1/2 cups (38g) packed fresh parsley*
  • 1/2 cups (16g) packed fresh cilantro
  • 3 Tbsp (5g) packed fresh oregano
  • 1/4 tsp red pepper flakes (optional)
  • 3/4 cup olive oil (I like a blend of half regular half extra-virgin)

Chicken

  • 5 (6 oz) boneless, skinless chicken breasts
  • 1 1/4 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 Tbsp olive oil

Instructions

  1. For the chimichurri sauce: Add red onion, garlic, red wine vinegar, lemon juice and salt to a food processor. Pulse, stopping and scraping down sides occasionally, until finely minced. 
  2. Add in parsley, cilantro, oregano and red pepper flakes, then pour in olive oil while pulsing several times until herb leaves are finely minced**. Transfer to a bowl, cover and chill until ready to serve.

  3. For the chicken: Preheat a grill to 425 degrees over medium-high heat. In small mixing bowl whisk together cumin, coriander, salt and pepper. 
  4. Pound chicken to an even thickness using the flat side of a meat mallet then brush both sides lightly with olive oil. Sprinkle and rub both sides evenly with cumin mixture. 
  5. Transfer to clean grill grates and grill until center of chicken registers 165 on an instant read thermometer, about 4 minutes per side. 
  6. Serve warm with chimichurri sauce.

Recipe Notes

  • *Use leaves and some stem with all the herbs.
  • **Don't puree/pulverize everything, it should still have some texture.
  • You'll likely have left over chimichurri sauce, probably about enough to make one more batch of chicken another time and the sauce can be frozen.
Nutrition Facts
Cumin Rubbed Grilled Chicken with Chimichurri Sauce
Amount Per Serving
Calories 522 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 5g 25%
Cholesterol 108mg 36%
Sodium 1138mg 47%
Potassium 728mg 21%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Protein 36g 72%
Vitamin A 19.1%
Vitamin C 20.4%
Calcium 4.5%
Iron 11.5%
* Percent Daily Values are based on a 2000 calorie diet.

18 comments

  • Alma Sample: I love this recipe. I will definitely be adding this to my line up of things I’d like to make. Thank you so much for sharing. You have a lovely blog with great tips and yummy recipes! September 7, 2016 at 9:19am Reply

    • Jaclyn: Thanks Alma! September 7, 2016 at 10:12am Reply

  • Emily: I’d like to be able to do this ahead for company and not worrying about grilling at last minute. Would this be ok to serve room temperature? August 4, 2016 at 10:18am Reply

    • Jaclyn: It’s best served warm and no meat should sit out longer than an hour I believe so if it’s somewhere between those :). August 4, 2016 at 10:32pm Reply

  • Carolyn in Utah: This looks wonderful! One question– did you use curly or flat parsley? To me, they have very different flavors. thanks! July 28, 2016 at 12:19pm Reply

    • Jaclyn: Flat leaf parsley, sorry I probably should have put that. July 28, 2016 at 4:35pm Reply

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